Dry-fried Green Beans

Remove both ends, tear off the strings along the way. Wash clean, break into 5cm long segments.

Take a pan, thick bottom is best, put nothing in the pan, heat on medium heat, add green beans to dry-fry.

The purpose of this step is to evaporate residual water on the green bean surface, making green beans cook faster. Continue stir-frying, about 6 minutes until they all turn green.

Turn to low heat, pour oil into the pan, a little more, double the usual amount for stir-frying, quickly stir-fry, if heat is too high green beans can easily burn at this time.

Stir-fry continuously on low heat, when green bean surface is wrinkled and fully cooked it's done. This step takes about 10 minutes, after removing green beans there should be a little remaining oil in the pan.

Peel and mince garlic, cut chili into 1cm rings, discard the seeds. Continue using the pan and oil from stir-frying green beans, quickly stir-fry dried chili on low heat until crispy.

Chili burns easily so pay attention to heat, when chopsticks touch chili and it's hard it's done, remove and set aside.

Continue adding garlic to the pan and stir-fry on low heat until fragrant, add Sichuan pepper and stir-fry together, when garlic is slightly golden, pour in green beans, then pour in sugar, salt, light soy sauce and stir-fry evenly, turn off heat and add chili and mix well.